Baked Orzo With Butternut Squash And Mushrooms Recipe

Ingredients for Baked Orzo With Butternut Squash And Mushrooms

• Olive Oil
• Shallots
• Garlic Cloves
• Cremini Mushrooms
• 1 ½ cups chicken broth
• Orzo Pasta
• 1 medium butternut squash (about 1.5 lbs)
• Fresh Rosemary
• Salt And Pepper

How to Make Baked Orzo With Butternut Squash And Mushrooms

1. Preheat oven to 375°F (190°C).
2. Peel and cube 1 medium butternut squash (about 1.5 lbs). Toss with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender.
3. While squash roasts, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 medium onion, chopped, and sauté for 3-4 minutes until softened.
4. Add 8 oz cremini mushrooms, sliced, and 2 cloves garlic, minced. Continue to sauté for 5-7 minutes, or until mushrooms have released their liquid and are golden brown.
5. Pour in 1 ½ cups chicken broth and bring to a simmer.
6. In a large bowl, combine the cooked orzo (1 ½ cups uncooked), roasted butternut squash, mushroom mixture, and 1 tablespoon fresh rosemary, chopped. Season with salt and pepper to taste.
7. Pour the orzo mixture into a greased 8x8 inch baking dish.
8. Bake for 30-35 minutes, or until the liquid is absorbed and the top is lightly golden brown.
9. Let stand for 5 minutes before serving. Garnish with extra rosemary (optional).